"This recipe is inspired by Woolgrowers Restaurant in Bakersfield, California. Among the many appetizers they give, there is one that is very much like this salad which is handy to have in the refrigerator. It is very good and close to my inspiration." — MARILYN PERZIK
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green bell pepper, thinly sliced
red bell pepper, thinly sliced
yellow bell pepper, thinly sliced
fresh tomatoes - cored, quartered, and sliced as thin as possible
cucumber - peeled, seeded, and thinly sliced
Spanish onion - peeled, cut in half, and thinly sliced
red wine vinegar
extra-virgin olive oil
freshly ground black pepper
chopped fresh parsley
Wonderful salad! I cut the oil in half, doubled the cucumbers and tomatoes, and used red onion instead of the white. When it was all done, it was very colorful. I took it to a summer dinner party and it was a hit.
I hoped this would be tasty because it contains such a lively and tasty mix of vegetable, but the dressing with this recipe is awful. The amount of dressing was completely disproportionate to the salad--way too much. Also, the dressing itself was much too oily and bland. Next time, I will definitely use a different dressing with the solid vegetable premise.
What an excellent, beautiful little salad! I served it over arugula and used shallot (instead of onion) and fresh herbs. I also reduced the dressing by 1/3 (but kept the herbs the same), which was just right. The herbs and shallot gave it so much flavor, and the arugula complemented it wonderfully. This was perfect with chianti and Artichoke and Spinach Lasagna, also from this site.
I followed the recipe loosely, using it as a general guideline to suit my own taste and in consideration of the ingredients I either had available or wanted to make a point of using. I used red, yellow and orange bell peppers, sliced red onion for color and NO tomato – didn’t have it, but wouldn’t have used it anyway. I was fairly satisfied with the look of the salad, but thought it needed some “punch.” A handful of ripe black olives took care of that. As for the dressing, I merely shook on some salt, pepper, oregano and basil (didn’t have marjoram and never have). I skipped the sugar - I don’t care for it in my salad dressings. I drizzled on the vinegar (always vinegar first) and then the olive oil to my liking. (My preference is a ratio of 3:1 of olive oil to vinegar) This salad satisfied both my goals of cleaning up the odds and ends in my vegetable crisper lickety-split as well as being a nutritious, fresh and colorful addition to our dinner tonight. I particularly like the simple herb vinaigrette and the submitter’s directions to THINLY SLICE the vegetables (as opposed to chopping them all up as others have done) – it gave the salad a beautiful appearance, with each ingredient seeming to take center stage. I can’t think of too many entrees that this salad wouldn’t complement nicely.
my husband and I loved this salad although he is not a big fan of onions so I did leave them out.
great flavor but the slices just wilted and got mushy. i think i might just chop or dice everything next time
This smelled great, looked beautiful, and tasted fantastic. The sweetness of the peppers and the acid of the vinegar were balanced beautifully. This is a keeper.
I've also had this salad at Chateau Basque on Union many moons ago. I remember my parents taking me to the Woolgrowers in the 60's. We all ate at long tables family style. My favorite was the lamb meatballs. Thank you for reviving good memories.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 255
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